Chicken-Wild Rice Casserole

• 1 pkg. long grain and wild rice
• 1/2 c. chopped onion
• 1/2 c. butter or margarine
• 1/4 c. flour
• 1 (6 oz.) can sliced mushrooms
• 1 1/2 c. half and half or evaporated milk
• chicken broth
• 3 c. cooked and diced chicken
• 1/4 c. diced pimento
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. blanched, slivered almonds

1. Prepare wild rice according to package directions.
2. Cook onion in butter until tender, but not brown.
3. Remove from heat; stir in flour.
4. Drain mushrooms, reserving liquid.
5. Add enough broth to liquid to make 1 1/2 cups.
6. Gradually stir into flour mixture.
7. Add cream.
8. Cook and stir until thick.
9. Add rice, mushrooms, chicken, pimento, salt and pepper.
10. Place in 2-quart casserole and sprinkle with almonds.
11. Bake at 350u0b0 for 25 to 30 minutes.
12. Serves 10.
13. (It takes about 1 1/2 fryers to make 3 cups diced chicken.)

long grain, onion, butter, flour, mushrooms, milk, chicken broth, chicken, pimento, salt, pepper, blanched

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623553 (may not work)